Quote:
Originally Posted by bdj23
You guys need to keep it basic like in the Balkans. Smoked meat and cheese and liquor. That place is my paradise.
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I've been to Romania, Serbia and Croatia and my favourite thing from there was the dry-cured Romanian "Pleșcoi" sausages. But in general I'm more a fan of the cured/smoked meat platters you get from Spanish tapas bars/restaurants which I hear you don't really have many of in America.